Fish Tacos

By lindaauman

Serves 5-6
From David Anderson on Facebook page: What's for Dinner?

Ingredients

• 2 lbs MahiMahi - no skin
• 2 fresh limes
• 1 garlic clove finely minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Kasher salt
• fresh ground black pepper
• Slaw
• 1/2 head red cabbage
• 1/2 medium red onion sliced as thin as possible
• 1/2 cup chopped cilantro
• 10-12 soft flour or corn tortillas

Details

Adapted from facebook.com

Preparation

Step 1

Place fish in a baking dish and squeeze the lime juice on top. Sprinkle the garlic, cumin and chili powder on top. Turn to coat. Refrigerate for at least a half hour. Longer is better.

In a large bowl, add the chopped cabbage, sliced red onion and the cilantro and squeeze in the lime juice. Toss well and add salt and pepper to taste. Set aside.

Cook the fish, preferably on the grill for 2-3 minutes per side. Cut into small cubes. Build your taco on warmed tortilla. Fish on the bottom, then the slaw, then a little spicy mayo.

Every other week or so, I stop by LaCaretta and get a big cup of their tomatillo salsa. I mix a little of that with a cup of lite mayo for a delicious spicy sauce to add a little heat.